If you didn’t already know, lemon and blueberry is one of my favourite flavour combinations, so throw it into a cookie dough and you’ll have some right tasty cookies in no time.
Keeping things relatively spring/summer oriented, these lemon and blueberry cookies will surely go down a treat with whoever is lucky enough to try them! You have the burst of fruit goodness from the blueberries and the tangy zestiness from the lemon zest – a real good combo, right?
I know you wouldn’t associate fruit and cookies but these work really well, I highly recommend giving these a go, they are a little different but a totally good different. You have the brightly flavoured fillings of lemon, blueberry and white chocolate, which when entwined into a cookie dough, mwah *chefs kiss* – you basically have to try it for yourself.
If these sound like your sort of cookie, why not give them a go? You won’t regret it… The only thing you’ll regret is not trying them sooner!
Anyway, let’s get started, shall we?
75g granulated sugar.
75g light brown sugar.
1-2 lemons, zested
1 tsp vanilla extract.
175g plain flour.
1/2 tsp baking powder.
1/4 tsp salt.
150g blueberries, frozen (use fresh if needed).
100g white chocolate chips.
Before you get start on the recipe, you’ll want to do some prep work. Weigh up all of the ingredients, line a baking tray with parchment paper and grab any equipment you may need such a hand mixer (and bowl) or a stand mixer and spatula. Preheat your oven to 180˚c/350˚f.
Take a mixing bowl and place in the butter, granulated sugar, light brown sugar and lemon zest and beat them all together until they are lighter and fluffier in colour and consistency.
Then you can add in the egg and vanilla extract and mix until they have been fully incorporated. You will notice the mixture changes very quickly in consistency and this is because of the amount of moisture you’ve added, if it looks a little scrambled, don’t worry.
Take a sieve and pass through the flour, salt and baking powder. This is just to remove any lumps that may be in the dry mix as sometimes dry ingredients can be prolific for clumping together.
Add in the blueberries and chocolate chips, folding everything together until you have a clear cookie dough formed. Then you can transfer the cookie dough into a small bowl cover with clingfilm and place into the fridge to firm up and enhance the flavours (you can use the dough straight away if you’d like to).
Grab your bowl of cookie dough, a cookie scoop and your lined baking tray. Start to scoop up your dough for the cookie, I personally use 2 scoops of dough per cookie (this gives the perfect size cookie). Round the two scoops of dough together into a smooth ball, flatten a little, then place on the baking tray, allowing space around each ball of dough as they spread while baking.
Now you have a tray of cookie dough, you can then place it into the oven and bake for 10-12 minutes or until they have spread out and have become golden brown with a slightly darker brown edge.
Remove from the oven and finish the cookies off. I like to add more of the fillings onto the top fo the cookies, so you get even more decorative flavour in each bite.
That’s all for today guys, I hope you enjoyed. If you did, don’t forget to share this recipe with your family and friends and enjoy it. I’ll be back soon with another blog post and YouTube video, so join me then. In the meanwhile, don’t forget to check out my other social’s – Facebook, Instagram, Pinterest, TikTok, Twitter and YouTube. The YouTube tutorial will be linked down below.